Sweet Potato Soup With Ginger, Leek and Apple
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons canola oil or butter
- 2leeks, white and light green parts only, cleaned and sliced
- 4teaspoons minced fresh ginger
- 2¼pounds orange sweet potatoes (like jewel yams or garnet yams), peeled and diced
- ½pound Yukon gold or russet potatoes, peeled and diced
- 1 to 1¼pounds tart apples, like Braeburn or Granny Smith, peeled, cored and diced
- 2quarts water
- Salt to taste
- Fresh lime juice and medium-hot chili powder or chipotle chili powder for garnish
Nutritional analysis per serving (8 servings)
214 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 3 grams protein; 1123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
- Step 2
Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.
- Advance preparation: You can make this a day ahead, but it's best freshly made.
Private Notes
Comments
I added a can of coconut milk & lemon juice. Amazing!
The real flavor is from the ginger.... Salt is important.
I was excited to try this recipe but underwhelmed by the result. I found the flavor flat and the texture thin. The only changes I made were to add a handful of carrots and swap the water for veggie broth. In retrospect, I think the coconut milk (as suggested above) would be a helpful addition.
Be liberal with the salt, since there is no stock. I added a can of coconut milk as suggested and it was lovely.
I roasted the sweet potatoes until quite well done, to intensify the flavor; used part chicken broth; and decreased the overall amount of liquid. I also added red pepper flakes as well as chipotle. That helped with the flavor. It's a pretty subtle soup, though.
I used 2 cups vegetable broth, 4 cups water, and one 13.5 oz can of coconut milk instead of all water. I also added two sprigs of chopped up fresh rosemary for some added flavor. Came out great with decent flavor even without the like and chili powder.
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